Sweet-and-Spicy Ginger Green Beans

This recipe is free until December 2, 2018.
Become a member to get full access. Learn More.

We cooked the beans in a very hot pan, without moving, to develop browning and flavor, then added water to steam them until tender. Drying the beans thoroughly minimized splatter, and halving them on a steep bias allowed them to absorb more flavor. A final dose of vinegar, added off heat, prevented the beans from losing their bright green color.